After the stamens are carved, the eggs in the pot are almost steamed.

Xu Zhuo turned off the heat, took out the two bags of egg yolk steamed cakes, tore open the bags, put the steamed cakes aside to dry, and changed the water for the shredded radish again.

Because of the salt in the water, the shredded radish has become very soft, and it looks like a pile of wet thread in your hand.

However, the smell of radish is still there, and we have to continue soaking.

After changing the water, Xu Zhuo looked at the progress of the others, and they were almost the same.

I'm almost done with the preparations, and I'm waiting for the shredded radish to finish soaking.

This is the embarrassment of the cooking competition, you have to wait at every turn, and you can't unilaterally speed up, so the scene is a little deserted.

Meng Liwei may also see this, and he is very active in holding the microphone and asking the people in the front row and the rostrum to comment on everyone's knife work in an interview.

The auditorium was deserted, after all, almost all of the chefs in the room knew that there was a wait.

But the fans in the live broadcast room don't know this situation, they watch the live broadcast just to watch the excitement, you suddenly become cold, then they still watch a fart?

The interview was also very successful, after all, everyone was not very optimistic about Xu Zhuo, but Xu Zhuo's knife work was beyond everyone's expectations, so these seniors were naturally full of emotion.

Lao Meng's interview gave them a way to vent, which made them feel very frightened.

Of course, some people praise Xu Clumsy from the bottom of their hearts, after all, knife work is good.

Some people obviously have other purposes, because when they praise Xu Zhuo, they will openly and secretly sarcastically say a few words about those middle-aged people who compete with Xu Zhuo.

"Hey, these old things, you can boast about being clumsy, what are you doing when you step on others?"

Feng Weiguo, who was sitting in the audience, was very dissatisfied, it was originally just a friendly match that did not tear his face, but now he was instigated by these old men, and he may really be tense.

If Xu Zhuo wins in the end, it's okay to say, if he loses, I'm afraid that the position of chairman of the board of supervisors will really have to be given up.

"Brother Weiguo, don't worry, it's quite a big win. Don't be in a hurry, see how calm your big brother Jimin is...... Eh, what are you writing about Jimin?"

"Write down the names of these old men, and talk to them later, dare to kill my grandson, and see if I don't scold them to death!"

"Brother Xu is good, I support you, those old things are just scolded. ”

Yu Peiyong's head was big for a while, and it was really tiring to sit with these two old children.

While the interview was ongoing, Xu Zhuo touched the egg yolk steamed cake and it was no longer hot, so he took a kitchen knife and began to cut the petals of the peony.

The steamed egg yolk steamed cake has a delicate texture and a tender yellow color, which looks really the same color as the yellow peony.

Xu Zhuo took a kitchen knife and cut it along the edge of the steamed cake.

Because the thickness of the cut steamed cake is uneven, the strength is different, so it will curl slightly, giving it the appearance of a lamp.

At first, everyone didn't think there was anything, but when Xu Zhuo cut several pieces together in a row, everyone came to their senses.

Aren't these the petals of a peony flower?

Moreover, these petals of Xu Clumsy cut are of different lengths and sizes, and they are obviously intended to be arranged into layers of peony flowers.

That's interesting!

Many famous teachers present also make peony swallow vegetables, but when everyone does, the top peony flower generally looks like it, and has never deliberately pursued the appearance of peony flowers.

Even some lazy chefs directly soaked a ball of white fungus and put it on to fill the number.

Compared with Xu Zhuo's seriousness now, these people are somewhat embarrassed.

Zhao Jinma stood up, took the microphone and said to the people in the audience: "You are complaining every day that the original cuisine is not well-known and you can't go out, and complaining that I, the president, don't publicize it."

But have you ever been serious about the Chinese cabbage? Have you ever attached importance to it? Take this peony and swallow vegetable as an example, how many of you have carved flowers? How many of you have done this with petals?"

No matter what kind of cuisine or cuisine, if the chef himself doesn't pay attention to it, then others won't pay attention to it.

Boss Xu, who was cutting flower petals, never thought that he was so "serious" that he would actually trigger a discussion about Central Plains cuisine.

After cutting out all the petals, he took the grass-green egg yolk steamed cake and made a few peony leaves.

Then he looked at the time, and the shredded radish in the basin was almost soaked.

Start steaming!

He first put the steamer back on the stove and started to burn, and then took the shredded radish out of the basin and put it on a piece of kitchen gauze.

Then lift the four corners of the cloth to wrap the shredded radish inside, and start to twist it vigorously, so as to squeeze out the water in the shredded radish as much as possible.

After doing this step, Xu Zhuo put the shredded radish dough that had not much water in a basin and shook it open, and sprinkled it with mung bean starch.

Continue to shake so that each shredded radish can be stained with starch.

Then put a cage drawer in the pot and cover the cage drawer with a silicone cage cloth to prevent sticking.

When the water in the pot was boiling, Xu Zhuo used chopsticks to spread the shredded radish in the basin evenly on the cage drawer.

Then cover the pot and steam for five minutes.

This time is going to be stuck, the steaming time is short, the radish shreds are not cooked, and after a long time, they will stick together and become a paste.

Taking advantage of the steaming time, Xu Zhuo took a basin of water again, put two spoonfuls of sugar in it, and gently stirred it with a spoon, which could make the sugar melt faster.

Salt water is used before steaming to dehydrate the shredded radish and achieve a firm taste.

After steaming, sugar water is used to neutralize the salt taste in the shredded radish, and at the same time, it can also add a sweet aftertaste to the shredded radish.

In this way, both the texture and the taste are closer to bird's nest.

Five minutes passed quickly, Xu Zhuo turned off the heat, lifted the lid of the pot, and carefully put the shredded radish on the cage drawer into the sugar water with chopsticks to soak.

In fact, in the past, making bird's nest vegetables followed the tradition of nine systems and nine drying, but at that time, it was generally not for cooking, but for fraud, and radishes were sold as bird's nests.

But now this practice is almost lost, and although bird's nest fraud still exists, no one will use that stupid method anymore.

Technology is advancing, and so are the means of counterfeiting.

After the shredded radish was soaked in water, Xu Zhuo changed a small soup pot and put it on the stove, poured the clear chicken soup provided by the federation into it, and boiled it over the fire.

"What are you going to do here?"

Meng Liwei came over again, and his curiosity was about to catch up with the bear cub.

Xu Zhuo smiled at the camera, full of affinity: "Blanch these side dishes such as sea cucumber and squid, and use chicken soup to bring out the umami of these ingredients themselves." ”

Lao Meng was stunned when he heard this professional term, although he didn't understand it a little, but he also knew a rough idea.

"You're going to blanch these ingredients with chicken broth, right? What should I do with this chicken soup after blanching? Is it seasoned and poured into the swallow vegetables?"

Xu Zhuo shook his head: "These chicken soups have been skewered and can't be used anymore." ”

"So ......"

"I can only pour it out. ”

Xu Zhuo's natural words made Meng Liwei and the people in the live broadcast room stunned.

After a long while, Lao Meng came back to his senses: "Wow! You're really a loser!"

The chicken soup in the pot has been boiling, Xu Zhuo took the spoon and said to the camera while skimming the foam.

"Good dishes are like this, undefeated, can it be called good dishes?"